Chowed Mongolian Beef

READY IN: 25mins
Recipe by Bergy

This dish should be a part of a Chinese meal. It seems odd to cook the beef twice but this method creates a beautiful flavor by using the two different cooking methods. Trust me you'll love it! By the way "chowing" is simply another way to say "stir fry"

Top Review by Sarah

I wasn't to sure about cooking the meat twice in this recipe, but I followed the recipe as written and it turned out fabulous! I just used some chardonnay for lack of rice wine, it didn't seem to effect the flavour as it was fantastic. Another keeper, thanks Bergy!

Ingredients Nutrition


  1. Marinade the meat in the soy,wine and ginger, mix well and sit for 15 minutes.
  2. Drain the marinade well and separate the meat slices into individual slices.
  3. In a wok heat the oil to 375°F.
  4. Add the meat all at once.
  5. Stir a bit to separate.
  6. Remove after 1 minute and allow the meat to drain well.
  7. Empty out the oil, reserve for another use.
  8. Wipe wok with paper towels.
  9. Heat wok again and add the tbsp oil for chowing.
  10. Add garlic and green onions, chow for a moment.
  11. Add hoisin and pepper.
  12. Add meat and chow until hot.
  13. Serve immediately.

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